EP0681785A1 - Produit de snack garni de morceaux de fruit - Google Patents
Produit de snack garni de morceaux de fruit Download PDFInfo
- Publication number
- EP0681785A1 EP0681785A1 EP95201034A EP95201034A EP0681785A1 EP 0681785 A1 EP0681785 A1 EP 0681785A1 EP 95201034 A EP95201034 A EP 95201034A EP 95201034 A EP95201034 A EP 95201034A EP 0681785 A1 EP0681785 A1 EP 0681785A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- fruit
- filling
- snack
- pastry
- fruit pieces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
Definitions
- the present invention relates, in its more general aspect, to a filled baked product which, in the description which follows and in the subsequent Claims, will be referred to as a filled snack, a term widely used for this type of baked product in the industry.
- the invention relates more specifically to a snack which comprises a pastry exterior and a fruit inside (or filling), in which the fruit is in pieces, as well as to a method for the mass production of such a snack.
- jam products In addition, quite apart from the lack of fruit pieces in currently available jam-based fillings, such jam products necessarily have a high sugar content which is unwelcome from a dietary and nutritional point of view.
- the present invention provides a snack comprising a pastry casing and a fruit filling, characterised in that the filling comprises, in percentages by weight of the weight of the snack:
- the pastry casing of the snack of the invention has a consistency which is just sufficient to provide containment and support for its filling of fruit pieces, and an Aw value and moisture content isotonic with those of the filling, so as to prevent any pastry/fruit exchange of moisture either during the preparation of the snack or during the shelf-life of the product, which could damage the quality of the product.
- the pastry casing is constituted by a sheet of leavened dough commonly known as Danish pastry.
- the ratio of the weight of the Danish pastry casing to that of the filling of the snack of the invention is, to advantage, between 60/40 and 40/60.
- the present invention provides a method for the production of a snack with a filling of pieces of fruit, characterised in that it includes the successive steps of:
- a second teaching is to use fruit pieces dehydrated to a predetermined moisture content and Aw value such as to enable them to undergo the various processes required by mass production without losing their organoleptic characteristics or nutritional value.
- An additional teaching is to carry out the second, or post-baking, filling step with a jam (the fluid component of the filling) which has the dual task of:
- the aforesaid first, pre-baking filling step is carried out by arranging a predetermined quantity of fruit pieces on a portion of a sheet of uncooked Danish pastry dough having dimensions corresponding to the snack which is to be produced and subsequently folding over the opposite sides of the portion so as to wrap the fruit arranged thereon.
- a "binding" fluid is very useful to hold the fruit pieces on the respective portion of the sheet of pastry dough, this binder being glucose syrup for example and for preference.
- the baking conditions are also entirely conventional.
- a plurality of continuous strips of uncooked Danish pastry dough are fed on an appropriate conveyor belt, advanced stepwise, to a first filling station.
- Each strip (average thickness around 4-5mm, width 13-14 cm) is already marked with two longitudinal fold lines which extend parallel to the edges of the strip and define borders having a width of about 2 cm.
- the fruit pieces have been dehydrated earlier so as to have an average moisture content of 35% with an Aw value of 0.85.
- a predetermined measure of the cocktail of fruit pieces is deposited on the central part of each portion thereof.
- the measures may vary between 8 and 12g and are preferably 9-10 g when the overall weight of the finished snack is to be 36-38 g.
- the measures of fruit may naturally vary within much broader limits than those given above by way of example, provided that the dimensions, consistency and weight of the strips of dough which will form the casing for the fruit are adjusted at the same time.
- each of these continuous tubular bodies is cut between each measure of fruit and the next to form portions of predetermined length.
- the dough/fruit ratio is 70/30, though this value may of course vary widely (50/50-80/20) according to the desired organoleptic characteristics of the finished snack.
- Proving takes place in an environment where the temperature is around 30°C with a relative humidity of around 85% and the semifinished products remain there for around 8 hours.
- the risen semifinished products are baked at a temperature of around 180-210°C for 13-15 minutes.
- the baked products are cooled to around 50°C and sent to a second filling station (post-baking filling) where they are injected with a predetermined measure, of around 6g, of fruit jam.
- This is preferably an orange jam with pieces of apple.
- the quantity of jam may vary within broad limits depending on the product to be made, bearing in mind that the jam has the dual task of reviving the fruit which has shrunk during baking and of completely filling the cavity inside the snack.
- the total weight of the finished snack is 36-38g; the weight of the fruit pieces (with a moisture content of 30-35%) is 9-10g; that of the jam is around 6g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SI9530357T SI0681785T1 (en) | 1994-05-13 | 1995-04-22 | A snack filled with fruit pieces |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITMI940965 | 1994-05-13 | ||
| ITMI940965A IT1269770B (it) | 1994-05-13 | 1994-05-13 | Merenda con farcitura di frutta in pezzi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP0681785A1 true EP0681785A1 (fr) | 1995-11-15 |
| EP0681785B1 EP0681785B1 (fr) | 1999-10-06 |
Family
ID=11368903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP95201034A Expired - Lifetime EP0681785B1 (fr) | 1994-05-13 | 1995-04-22 | Produit de snack garni de morceaux de fruit |
Country Status (15)
| Country | Link |
|---|---|
| EP (1) | EP0681785B1 (fr) |
| JP (1) | JPH08140560A (fr) |
| AT (1) | ATE185242T1 (fr) |
| AU (1) | AU1774295A (fr) |
| BR (1) | BR9502043A (fr) |
| CA (1) | CA2149071A1 (fr) |
| DE (1) | DE69512560T2 (fr) |
| DK (1) | DK0681785T3 (fr) |
| ES (1) | ES2139828T3 (fr) |
| GR (1) | GR3032270T3 (fr) |
| HU (1) | HUT75386A (fr) |
| IT (1) | IT1269770B (fr) |
| NO (1) | NO318019B1 (fr) |
| PL (1) | PL176360B1 (fr) |
| SI (1) | SI0681785T1 (fr) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0826306A1 (fr) * | 1996-08-29 | 1998-03-04 | Unilever Plc | Produit de boulangerie garni de bonne conservation |
| KR19990046389A (ko) * | 1999-02-25 | 1999-07-05 | 이중환 | 즉석과일빵 |
| EP1133920A1 (fr) * | 2000-03-14 | 2001-09-19 | Barilla Alimentare S.P.A. | Méthode de préparation d'un snack fourré |
| EP1249170A1 (fr) * | 2001-04-13 | 2002-10-16 | Barilla Alimentare S.P.A. | Procédé de préparation d'un snack salé |
| US6506436B2 (en) * | 1997-07-09 | 2003-01-14 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| EP2153726A1 (fr) * | 2008-08-04 | 2010-02-17 | United Biscuits (Uk) Limited | Biscuit contenant un matériau à base de fruits |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8277865B2 (en) | 2007-03-02 | 2012-10-02 | Paul Ralph Bunke | Nutritious fabricated snack products |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB691435A (en) * | 1950-04-24 | 1953-05-13 | Gen Foods Corp | Improvements in or relating to cereal products containing fruit |
| US3057736A (en) * | 1960-02-18 | 1962-10-09 | Pillsbury Co | Cactus product and method |
| DE1642561A1 (de) * | 1966-07-02 | 1971-05-06 | Pietschmann Bruno | Verfahren zur Herstellung eines backfaehigen Gelees als Guss fuer Obstkuchen und -torten,fuer obst- und geleegefuellte Back- und Dauerbackwaren usw. |
| GB2090515A (en) * | 1981-01-02 | 1982-07-14 | Unilever Plc | Rehydratable dried food products |
| US4350711A (en) * | 1977-01-28 | 1982-09-21 | Rich Products Corporation | Methods of infusing fruits |
| GB2186475A (en) * | 1986-02-18 | 1987-08-19 | Stokes Bomford Limited | Food preparation method |
| EP0358455A2 (fr) * | 1988-09-06 | 1990-03-14 | Nabisco Brands, Inc. | Procédé pour la préparation de biscuits fourrés |
| US4948602A (en) * | 1988-10-21 | 1990-08-14 | Nabisco Brands, Inc. | Filled cookie |
| EP0384238A2 (fr) * | 1989-02-24 | 1990-08-29 | BARILLA G. e R. F.lli - Società per Azioni | Procédé pour préparer un fourrage pour pâtisseries à base de fruits à longue conservation |
| US5190776A (en) * | 1991-01-10 | 1993-03-02 | Kraft General Foods, Inc. | Low/no fat bakery ingredient |
-
1994
- 1994-05-13 IT ITMI940965A patent/IT1269770B/it active IP Right Grant
-
1995
- 1995-04-22 ES ES95201034T patent/ES2139828T3/es not_active Expired - Lifetime
- 1995-04-22 EP EP95201034A patent/EP0681785B1/fr not_active Expired - Lifetime
- 1995-04-22 AT AT95201034T patent/ATE185242T1/de active
- 1995-04-22 DE DE69512560T patent/DE69512560T2/de not_active Expired - Lifetime
- 1995-04-22 SI SI9530357T patent/SI0681785T1/xx unknown
- 1995-04-22 DK DK95201034T patent/DK0681785T3/da active
- 1995-04-27 AU AU17742/95A patent/AU1774295A/en not_active Abandoned
- 1995-05-09 CA CA002149071A patent/CA2149071A1/fr not_active Abandoned
- 1995-05-09 NO NO19951832A patent/NO318019B1/no not_active IP Right Cessation
- 1995-05-10 PL PL95308528A patent/PL176360B1/pl not_active IP Right Cessation
- 1995-05-11 HU HU9501391A patent/HUT75386A/hu unknown
- 1995-05-12 JP JP7114993A patent/JPH08140560A/ja active Pending
- 1995-05-15 BR BR9502043A patent/BR9502043A/pt not_active Application Discontinuation
-
1999
- 1999-12-28 GR GR990403355T patent/GR3032270T3/el unknown
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB691435A (en) * | 1950-04-24 | 1953-05-13 | Gen Foods Corp | Improvements in or relating to cereal products containing fruit |
| US3057736A (en) * | 1960-02-18 | 1962-10-09 | Pillsbury Co | Cactus product and method |
| DE1642561A1 (de) * | 1966-07-02 | 1971-05-06 | Pietschmann Bruno | Verfahren zur Herstellung eines backfaehigen Gelees als Guss fuer Obstkuchen und -torten,fuer obst- und geleegefuellte Back- und Dauerbackwaren usw. |
| US4350711A (en) * | 1977-01-28 | 1982-09-21 | Rich Products Corporation | Methods of infusing fruits |
| GB2090515A (en) * | 1981-01-02 | 1982-07-14 | Unilever Plc | Rehydratable dried food products |
| GB2186475A (en) * | 1986-02-18 | 1987-08-19 | Stokes Bomford Limited | Food preparation method |
| EP0358455A2 (fr) * | 1988-09-06 | 1990-03-14 | Nabisco Brands, Inc. | Procédé pour la préparation de biscuits fourrés |
| US4948602A (en) * | 1988-10-21 | 1990-08-14 | Nabisco Brands, Inc. | Filled cookie |
| EP0384238A2 (fr) * | 1989-02-24 | 1990-08-29 | BARILLA G. e R. F.lli - Società per Azioni | Procédé pour préparer un fourrage pour pâtisseries à base de fruits à longue conservation |
| US5190776A (en) * | 1991-01-10 | 1993-03-02 | Kraft General Foods, Inc. | Low/no fat bakery ingredient |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0826306A1 (fr) * | 1996-08-29 | 1998-03-04 | Unilever Plc | Produit de boulangerie garni de bonne conservation |
| US6506436B2 (en) * | 1997-07-09 | 2003-01-14 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| KR19990046389A (ko) * | 1999-02-25 | 1999-07-05 | 이중환 | 즉석과일빵 |
| EP1133920A1 (fr) * | 2000-03-14 | 2001-09-19 | Barilla Alimentare S.P.A. | Méthode de préparation d'un snack fourré |
| EP1249170A1 (fr) * | 2001-04-13 | 2002-10-16 | Barilla Alimentare S.P.A. | Procédé de préparation d'un snack salé |
| EP2153726A1 (fr) * | 2008-08-04 | 2010-02-17 | United Biscuits (Uk) Limited | Biscuit contenant un matériau à base de fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| DE69512560T2 (de) | 2000-05-18 |
| ES2139828T3 (es) | 2000-02-16 |
| DK0681785T3 (da) | 2000-04-25 |
| PL308528A1 (en) | 1995-11-27 |
| ATE185242T1 (de) | 1999-10-15 |
| DE69512560D1 (de) | 1999-11-11 |
| ITMI940965A0 (it) | 1994-05-13 |
| ITMI940965A1 (it) | 1995-11-13 |
| BR9502043A (pt) | 1996-03-05 |
| NO318019B1 (no) | 2005-01-24 |
| NO951832L (no) | 1995-11-14 |
| EP0681785B1 (fr) | 1999-10-06 |
| GR3032270T3 (en) | 2000-04-27 |
| NO951832D0 (no) | 1995-05-09 |
| CA2149071A1 (fr) | 1995-11-14 |
| IT1269770B (it) | 1997-04-15 |
| HUT75386A (en) | 1997-05-28 |
| PL176360B1 (pl) | 1999-05-31 |
| JPH08140560A (ja) | 1996-06-04 |
| SI0681785T1 (en) | 2000-04-30 |
| HU9501391D0 (en) | 1995-06-28 |
| AU1774295A (en) | 1995-11-23 |
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